This Korean spicy pork stew with zucchini (hobak gochujang jjigae) is a popular summer stew in southwestern province in Korea. Korean chili paste and chili flakes make this stew extra spicy but not overly. It’s a great Korean stew to use up abundant summer zucchini or squash from the garden.

Pork and zucchini are simmered in spicy broth in this Korean stew

It is scorching hot summer here in Argentina and I am cooking a pot of spicy stew on my stove. What’s wrong with me?

Well, it’s because I found some gorgeous summer zucchinis in a Korean grocery store. I haven’t seen these zucchinis for many years and I was so excited to cook with them again. I was immediately thinking of making Korean zucchini side dish with them.

Korean Summer Zucchini (Squash)

Korean zucchini is slightly oval in shape and has a distinctive green pattern on the skin

See the vibrant gorgeous green color on their skin! I purchased 4 of them and made several different Korean side dish recipes. They are also often used in Korean stew recipes and here is one recipe I like to share.

If you enjoy spicy stew dishes, try my Koran spicy chicken (dakdoritang), spicy beef and vegetable soup (yukgaejang), and Korean braised chicken (jjimdak).

Korean Pork Stew with Zucchini

Spicy Pork and Zucchini Stew is served with rice

This pork and zucchini stew (호박 고추장 찌개, hobak gochujang jjigae) is originated from the Jeolla province, the southwestern part of Korea. The sweet mellow flavor of summer zucchini balances very well with pork in a spicy broth.

It is quite quick to make. Maybe this is more like a soup rather than stew but it is called a stew in Korean. Whatever it is, it is delicious to eat with rice and perfect for the cold weather to warm you up, although Koreans love to eat this stew in the middle of the hot summer!

You don’t need to have these particular Korean zucchinis. Any fresh green zucchini would work fine.

Ingredients you’ll need

  • pork belly
  • zucchini or squash
  • Korean chili paste (gochujang)
  • Korean chili flakes (gochugaru)
  • Korean sou soy sauce (gook-ganjang)
  • Korean anchovy sauce or fish sauce
  • garlic
  • fresh chili or jalopeños
  • green onion

How to make Korean Spicy Pork and Zucchini Stew


Slice zucchini in 1/2 inch sticks.


Slice up pork belly into thin strips. You can use different cut of pork if you are not a fan of pork belly. Mix the pork belly with all the seasoning ingredients in a bowl.


Fry up the pork belly with a little bit of oil in a soup pot.


Add some water and and onion and boil it up. If you want more intense flavor, you can use sea kelp stock instead of water but I just used water this time. It was hot outside and I was lazy.


When the onion is somewhat soft, add the zucchini slices and garlic, and cook for another 2-3 minutes or until the zucchinis are tender.


Season with anchovy sauce or fish sauce.


Throw in some green chilies or jalopeños, and green onion at the end and you are all set!

Pork and Zucchini Stew has spicy broth made with Korean chili paste and chili flakes

How to serve this stew

Spoon up the stew into your serving bowl and enjoy with some rice. Yes, the stew is spicy but don’t you just love the heat in the cold winter days? If I can chow down this stew in the heat of 38˚C with dripping sweat, do you think you could drink it in a below zero temperature? I bet you do.

Try other Korean Stew Recipes. Some of my favorites are:

Serve spicy Korean pork and zucchini stew with rice
spicy pork and zucchini stew is served with a spoon

Korean Spicy Pork Stew with Zucchini

This Korean spicy pork and zucchini stew is a popular dish from Jeolla province in Korea. Korean chili paste and chili flakes make this stew extra spicy but not overly.
5 from 2 ratings



  • In a small bowl combine Korean chili paste, chili flakes, Korean soup soy sauce; mix well. Add the pork belly slices and toss with seasoning paste.
  • Heat oil in a small pot over medium heat. Add the seasoned pork belly and saute for 1 minute. Add the water and onion (water should barely cover everything in a port), and bring it to boil. Lower the heat a little and continue to cook until the onion is soft.
  • Add the zucchini sticks, garlic, and continue to cook for 2-3 minutes or until the zucchinis are almost tender.
  • Season with anchovy sauce to your desired taste. Add the jalopeño and green onion and let it mingle for 1 minute. Remove the stew from heat and serve hot with rice.
Did you make this recipe?Tag @beyondkimchee on Instagram. I love to see your masterpiece.